Aspirin A Day Prescribed To Lower Heart Attack Risk

July 10, 1986|By June Roth

Kick the smoking habit and take an aspirin a day is the current credo of health care for heart patients.

Most people reach for an aspirin when they have a severe headache, but doctors are prescribing this multirole medication for certain patients at risk of heart attack. Some patients who react to aspirin with stomach irritation find they can take a soluble bubbling aspirin solution with no difficulty at all.

At a recent symposium held in Chicago, an international panel of medical experts supported physician recommendation of aspirin for those who are at high risk of heart attack.

A study to show aspirin`s effect on men with unstable angina was conducted by Dr. H. Daniel Lewis Jr., of the Veterans Administration Medical Center in Kansas City. The results, published in The New England Journal of Medicine, showed that a single tablet of Alka-Seltzer dissolved in water taken daily reduced the risk of heart attack and death by 51 percent in patients with unstable angina. This buffered preparation containing 324 milligrams of aspirin was selected for the Lewis study because it is not associated with stomach irritation, as solid aspirin may be for some patients.

It should be noted that Alka-Seltzer contains some sodium, and those who need to restrict sodium intake may need to take that into consideration.

Medical experts at the symposium cautioned heart patients against taking any form of aspirin daily without first consulting their doctors. But they noted that the Food and Drug Administration has now added aspirin to the physician`s arsenal in fighting one of America`s deadliest diseases.

Since cholesterol buildup in the arteries is also implicated in atherosclerosis, it is important to cut down on saturated animal fats and to use polyunsaturated and monounsaturated oils whenever it is necessary to add fat to your cooking. Here are low cholesterol recipes to show you how to enjoy unsaturated low-fat meals.

BROILED LAMB WITH CIDER MARINADE

4lean shoulder lamb chops

1/2cup apple cider

1/2teaspoon pepper

1/2 tablespoons chopped fresh parsley

1garlic clove, minced fine

1small bay leaf

1/4teaspoon dried ginger

1/4teaspoon dried rosemary

Place lamb chops flat in a baking dish. Combine cider, pepper, parsley, garlic, bay leaf, ginger and rosemary; pour mixture over lamb chops and cover. Refrigerate for several hours or overnight, turning the chops occasionally in the marinade. Remove chops from marinade when ready to cook. Place chops on a broiler pan. Pour marinade over the chops and broil for 5 minutes on each side, basting occasionally with the marinade. Makes 4 servings.

CHICKEN ROSEMARY

1whole chicken, about 3 pounds

1can (16-ounce) whole tomatoes

1onion, sliced

1green pepper, seeded and diced

1/2pound fresh mushrooms, cleaned

1/2teaspoon dried rosemary

1/4teaspoon pepper

1sprig fresh dill or 1 teaspoon dried dill weed

1/2cup white wine (optional)

Place chicken in a roaster with a tight-fitting cover. Add tomatoes around chicken, breaking up the tomatoes into coarse pieces. Add onion, green pepper, mushrooms, rosemary, pepper, dill and wine. Cover and bake in a 350- degree oven for 1 hour, or until chicken is tender. Makes 4 servings.